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tasting notes from the north

More Barolo – Scavino 2006

I have always admired Paolo and Enrico Scavinos Barolos ever since I first tasted them back in the 90s. Boldly modern in making and style but with such depth and gôut de terroir that even the hardest tradtionalists couldn’t argue. And they age beautifully.

I remember buying a stunning Bric del’ Fiasc (probably a 80s vintage – 88 or 89) when I was still a student and really couldn’t afford it. My wife was furious and called it a “bloody Fiasco” – and off course – she was right. The money should have gone to something more apropriate (say food, electricity or clothes) but the wine was anything but a fiasco (more of a success) when we opened it some yeras later.

Since then I have tasted Scavinos wines on quite a few occasions. And recently I got a chance to sample two of the producers wines again (due to be released in Sweden on June 1st). Barolo 2006 and the singe vineyard Cannubi 2006 – both 100 percent nebbiolo of course!.

Barolo 2006 (around €40)
Grapes are sourced from the three communes of Castiglione Falletto, Barolo and La Morra and the vineyards Vignolo (in Castiglione), Vignane & Via Nuova (in Barolo) and a small parcel och south-east exposed vines in La Morra. Maceration and ferementation takes place in temperature controlled steel rotary fermenters. Malolactic fermentation in oak and ageing in french barriques for 12 months. And finallay 12 months in larger french oak casks plus 1 year in bottle before beeing released.

Rather dark orange red colour. A bit closed on the nose – perfumed with fudge and hints of oak. Medium bodied tannic and concentrated taste of dried fruits, tobacco, leather and herbs. Lots of red berries (cherries) and massive tannins. Great lenght but painfully young! Drink in 3-8 years. 4/5 points.

Barolo Cannubi 2006 (around €76)
0,5 ha that was planted back in the 1940s. The grapes were handpicked in the beginning of october. Maceration and ferementation took place in temperature controlled steel rotary fermenters. Malolactic fermentation in oak and ageing in french barriques for 12 months. And finallay 12 months in larger french oak casks plus 1 year in bottle before beeing released.

Dark orange red colour. Lovely young complex nose with dark cherries, leather (chesterfield) and chocolate. Medium to full bodied and superconcentrated on the palate with red berries, tobacco, leather and spices/herbs. Hints of dark cherries, roses, chocolate and fudge. Massive tannins and a long long finish. Drink in 5-15 years. 5/5 points.